Tag Archives: Cilantro

Salsa Verde Fresca

Recipes posted a year ago:

Fresh salsa is by far my favorite condiment…I love to have it with a huge variety of other foods, or simply all by itself.  And as much as I usually find myself eating red salsas with lots of tomatoes and onions in them, it is refreshing to change things up with a tangy green salsa like this one.

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Chicken Fajitas

Recipes posted a year ago:

Tomorrow is Cinco de Mayo – so what better recipe to post today than one inspired by the great flavors of Mexican and Southwest cuisine.  While purists may complain that fajita traditionally refers to a specific cut of beef, no one can argue that the word today has been broadened to include any number of meats seasoned, grilled, and mixed with sautéed bell peppers and onions and served with a healthy helping of guacamole.

This recipe needs to marinate overnight, so you’ll want to run out and get the ingredients today so that you can have these ready to serve at your fiesta tomorrow!

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Citrus Pork Tenderloin

Happy Veterans Day, 11/11/2011  Thanks to all those who have fought for our freedom!

Recipes posted a year ago:

This recipe I have had for a while from an unknown magazine, calls for you to marinate your pork.  The amount of time is up to you, 30 minutes, 4 hours, or overnight.  Whichever way you choose, it is moist and delicious!

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Guacamole Coleslaw

Recipes posted a year ago:

Some of my favorite side dishes are guacamole (who needs chips?  Just eat it with a spoon!) and creamy coleslaw.  So the idea of combining the two together didn’t seem like too much of a stretch to me.  The lime in the guacamole gives the acidity and “bite” in place of vinegar, and the avocado provides the creaminess.

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Tomatillo and Avocado Soup

Recipes posted a year ago:

We have had many hot days here in the Northwest lately (in the 90s WOOT!).  Summer came in September this year.  My Uncle Joe said it seems as if our seasons have shifted by three weeks.  I am tending to agree!  Sometimes it is hard to eat hot food on a really hot day, so this cold soup was perfect. I believe this recipe was adapted at some point from Sunset magazine, although modified.

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Creamy Cashew Chicken Salad

This recipe contains a perfect blend of chicken, stir-fried veggies, and salad greens all coated in a creamy cashew dressing.  It is easy to make ahead and serve cold – making it perfect for lunch or for a summer potluck.  The dressing by itself would be great for dipping coconut-breaded chicken tenders, or as a sauce over grilled asian-spiced pork chops.  And feel free to toss in your own variations on the veggies rather than sticking simply to the carrots and red bell peppers we used.  I know this would go great with the addition of mushrooms, snow peas, or just about anything else you can think of.

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Tamari-Ginger Chicken Thighs with Zucchini

In case you were wondering what was on the rest of the plate with yesterday’s strawberry rhubarb salsa…this was it!  This recipe is perfect for a potluck, because the sauce/marinade will make enough for at least 16 to 20 chicken thighs.  Or you can simply use all of the parts of about two or three whole chickens (cut up) to give a little more variety.  Either way, it’s a winner.  And at the tail end, I added some halved (lengthwise) zucchini brushed with leftover sauce to the grill for the last ten minutes to take care of my side dish at the same time.

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